Arroz Con Pollo

Serves 6
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Directions

  1. 1Pour oil into a skillet.
  2. 2Add rice to the skillet.
  3. 3Stir the rice in the skillet.
  4. 4Add water to the rice.
  5. 5Pour tomato sauce into the rice.
  6. 6Add chicken bouillon powder to the rice.
  7. 7Cut boneless skinless chicken thighs into thin strips.
  8. 8Toss chicken strips in oil and fajita seasoning.
  9. 9Pour oil into a pan.
  10. 10Add chicken to the hot pan in small batches.
  11. 11Cook the chicken until it's golden brown and has crispy edges.
  12. 12Pour evaporated milk into a pan.
  13. 13Add white American cheese to the evaporated milk.
  14. 14Add pepper jack cheese to the pan.
  15. 15Add chopped jalapeños to the cheese sauce.
  16. 16Stir the cheese sauce constantly over low heat until smooth.
  17. 17Divide the cooked chicken into six containers, each with a base of Spanish rice.
  18. 18Drizzle a hefty amount of the rich cheesy sauce over the chicken and rice in each container.
  19. 19Cover the meal prep containers with lids.

Ingredients

  • 8 to 10 boneless skinless chicken thighs
  • 2 tablespoons oil
  • 1 packet fajita seasoning
  • 2 cups white rice
  • 4 cups water
  • 8 ounces tomato sauce
  • 2 tablespoons chicken bouillon powder
  • 1 can evaporated milk
  • 1 pound white American cheese
  • 8 ounces pepper jack cheese
  • chopped jalapenos

Equipment

skilletcutting boardknifebowlspatulameal prep containers

Tips

  • The key to getting that deep color and crispy edges is cooking the chicken in small batches in a very hot skillet.
  • If you overcrowd the pan, the chicken will steam instead of sear, so take your time and let each batch get nice and golden brown.
  • For the cheese sauce, you will have to get the white American cheese from the deli counter and is the only way to get that silky smooth texture.
  • Keep the heat low and slow for the cheese sauce, stirring constantly to make sure nothing sticks or burns.